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Hiyashi chūka (冷やし中華, literally "chilled Chinese") is a Chinese-style Japanese dish consisting of chilled Chinese noodles with various toppings served in the summer. It is also called reimen (冷麺, literally "chilled noodle") in Kansai region and hiyashi rāmen (冷やしラーメン, literally "chilled ramen") in Hokkaido. [1]
"Hiyakkoi" or "hyakkoi", the Tokyo dialectal term equivalent to the standard Japanese "hiyayaka" (冷ややか), is also a possible etymology. [1] In the 1782 recipe book Tofu Hyakuchin, it is said that hiyayakko is so well known that it needs no introduction. [citation needed] In haiku, hiyayakko is a season word for summer. This is because ...
In 1954 Aoki opened a yakiniku restaurant called Shokudoen (食道園) and served cold noodles on the Menu. [13] [14] Using his memory he recreated the taste of his hometown with Japanese ingredients. Slowly the noodles became popular in Morioka. [15] Other restaurants started to open up and also served the cold noodles.
Sekkotsu (接骨) or Judo therapy is the traditional Japanese art of bone-setting. It has been used in many Japanese martial arts and has developed alongside Judo into a licensed medical practice somewhat resembling chiropractic in Japan today. A Judo therapist [ja; zh] is a Bone and Muscle Injury Specialist. It is the only Japanese national ...
Japanese Chinese cuisine, also known as chūka, represents a unique fusion of Japanese and Chinese culinary traditions that have evolved over the late 19th century and more recent times. This style, served predominantly by Chinese restaurants in Japan , stands distinct from the "authentic Chinese food" found in areas such as Yokohama Chinatown .
The Gashadokuro is a spirit that takes the form of a giant skeleton made of the skulls of people who died in the battlefield or of starvation/famine (while the corpse becomes a gashadokuro, the spirit becomes a separate yōkai, known as hidarugami.), and is 10 or more meters tall.
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This paralyzes the flatfish. A second cut is made in the tail to hasten the removal of blood. Flatfish are then chilled slowly to maintain circulation and facilitate the bleeding process. After the flatfish have been bled, they are transferred to a salt/ice water slurry and chilled to −12°C." [7]